Alibi V.15 No.38 • Sept 21-27, 2006 

Hot Knives


Fat, sugar and booze: the perfect glutton trifecta.
Fat, sugar and booze: the perfect glutton trifecta.
Alex Brown and Evan George

We are admittedly, and decidedly, dessert deficient. Salt, hot peppers and garlic hold the key to our hearts. Those of you who dutifully read will note that since this column’s official inception back in early ’06 we’ve never—not once—dared pen a sugar script for your sweet tooth.

So when Stone Brewery (our personal lord and savior) sent us a case of serious high-gravity bombers, aka 22 oz. beers (that’s full disclosure, people!), our mission was clear: Churn some hard-assed beer ice cream. After experimenting with a borrowed ice cream-maker, a lot of dairy and some of the finest microbeer in the region, we think we stumbled upon a model marriage of the strongest, booziest beers and the all-too-human need for frozen dairy products.

We fell partial to two varieties: chocolate stout and caramel barleywine. Thanks to Stone, we made use of their seasonal brews Russian Imperial Stout and Old Guardian Barleywine. Both of these flavors are sweet and strong—perfect for ice cream—but if you have a different brew loyalty, substitute a sweet beer of your choice and scream away.

Beer Ice Cream

Note: You will need an ice cream maker and two metal bowls.


2 cups of your favorite stout, porter or strong ale
3/4 cup white granulated sugar
3 egg yolks
2 cups heavy cream

1. Pour two cups of your selected brew into a heavy-bottom saucepan (the thicker the bottom, the more delicate the reduction, so watch out). Crank the flame to medium-high until you get a nice, rolling boil. Watch carefully, as your beer will probably bubble over once you get to a solid boil. When it looks like your beer is getting ready to invade your ever-so-meticulously-cleaned stovetop, turn the flame down low and simmer. At this point, your kitchen should smell like fresh bread.

2. Simmer for about half an hour, or until 2 cups have reduced to 1. While your beer reduces, set up a double boiler by bringing another large pot half-full of water to a light boil.

3. Pour the beer reduction into a clean metal bowl, put it over the boiling water and whisk in the sugar until it has dissolved. Remove the beer-sugar syrup bowl from the double boiler pot.

4. Whip the egg yolks in another metal bowl and place on top of the double boiler pot. Add the beer syrup in a slow, steady stream, all the while whipping the eggs.

5. Once beer and eggs are evenly combined, remove the bowl from the double boiler and add the heavy cream in a slow, steady stream, whipping constantly until fully mixed.

6. Place mixture in a Tupperware-like container and chill in your fridge for at least an hour. Set up whatever ice cream contraption you can and spin your beerscream for about 30 minutes, and freeze for three hours before serving.

Beverage: The leftovers from your bomber, duh

Soundtrack: Sister Nancy’s One, Two...

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